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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Offline
    MikM Offline
    Mik
    wrote on last edited by
    #460

    Made this tonight. Delicious. I salted it a bit and added a bit more lemon zest than it called for, but it was easy, very light, but also filling. Cooked it more like 16 minutes.

    https://www.tasteofhome.com/recipes/cod-and-asparagus-bake/

    My pics:

    IMG_4145.jpeg

    IMG_4146.jpeg

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    1 Reply Last reply
    • MikM Offline
      MikM Offline
      Mik
      wrote on last edited by
      #461

      Steak Frites tonight, prime flank steak. Never made it before.

      Anyone make from scratch fries in an air fryer? Any good?

      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

      George KG 1 Reply Last reply
      • MikM Mik

        Steak Frites tonight, prime flank steak. Never made it before.

        Anyone make from scratch fries in an air fryer? Any good?

        George KG Offline
        George KG Offline
        George K
        wrote on last edited by
        #462

        @Mik said in The Cookbook:

        Anyone make from scratch fries in an air fryer? Any good?


        1 pound russet potatoes, peeled
        2 teaspoons vegetable oil
        1 pinch cayenne pepper
        ½ teaspoon kosher salt

        Gather all ingredients.

        Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.

        Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.

        Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.

        Preheat an air fryer to 375 degrees F (190 degrees C).

        Stack potatoes in a double layer in the fryer basket.

        Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.


        I've made these several times. Comes out good.

        But, I don't use cayenne (spousal unit disapproves). I use garlic powder, onion salt and paprika. Also, I leave skin on.

        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

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        • MikM Offline
          MikM Offline
          Mik
          wrote on last edited by
          #463

          Thanks! I like skin on. I guess I will have to buy an air fryer. Tonight it’s Ore Ida crispy crinkle cuts.

          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

          1 Reply Last reply
          • George KG Offline
            George KG Offline
            George K
            wrote on last edited by
            #464

            @kluurs makes air-fryer fries all the time.

            "Now look here, you Baltic gas passer... " - Mik, 6/14/08

            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

            George KG 1 Reply Last reply
            • George KG George K

              @kluurs makes air-fryer fries all the time.

              George KG Offline
              George KG Offline
              George K
              wrote on last edited by George K
              #465

              ETA: Frozen fries come out pretty good too. Just take longer.

              Rule of thumb for air fryers - cook at 75% of the required temperature and 75% of the required time.

              "Now look here, you Baltic gas passer... " - Mik, 6/14/08

              The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

              1 Reply Last reply
              • kluursK Offline
                kluursK Offline
                kluurs
                wrote on last edited by
                #466

                Airfryer has changed our lives. We have two - and used both last night - turkey breast in one and sweet potatoes in the other - everything done in less than an hour.

                1 Reply Last reply
                • George KG Offline
                  George KG Offline
                  George K
                  wrote on last edited by
                  #467

                  Tell me more about the turkey breast....

                  "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                  The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                  kluursK 1 Reply Last reply
                  • George KG George K

                    Tell me more about the turkey breast....

                    kluursK Offline
                    kluursK Offline
                    kluurs
                    wrote on last edited by
                    #468

                    @George-K said in The Cookbook:

                    Tell me more about the turkey breast....

                    One of the airfryers has a rotisserie feature. It works well with turkey breasts. Cooked it at 380 for about 50 minutes. Checked the temp - moist. Didn't do any brining - just the bare bird. Cooked the sweet potatoes for at 400 for a little longer.

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                    • George KG Offline
                      George KG Offline
                      George K
                      wrote on last edited by George K
                      #469

                      I assume you're talking about the Instant Pot Vortex air fryer. I have that thing. Love it. I make fries in the rotisserie basket.

                      Was it a thawed whole breast, or just a boneless thingie? I think the limit for rotisserie things in the Vortex is 4 lb.

                      I've made chicken that way, and it comes out good as well.

                      "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                      The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                      1 Reply Last reply
                      • kluursK Offline
                        kluursK Offline
                        kluurs
                        wrote on last edited by
                        #470

                        Yup - used a boneless breast - didn't use the circular basket - rather a special skewer that came with the unit.

                        1 Reply Last reply
                        • George KG Offline
                          George KG Offline
                          George K
                          wrote on last edited by
                          #471

                          https://www.americastestkitchen.com/recipes/10530-cast-iron-baked-chicken

                          Cast Iron Baked Chicken

                          2 teaspoons paprika
                          2 teaspoons salt
                          1 teaspoon pepper
                          ½ teaspoon onion powder
                          ½ teaspoon granulated garlic
                          3 pounds bone-in chicken pieces, (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
                          2 tablespoons unsalted butter
                          6 sprigs fresh thyme

                          Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.

                          When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.

                          Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.

                          Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.

                          =-=-=-=-=-=

                          My effort

                          IMG_4074.jpeg

                          "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                          The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                          1 Reply Last reply
                          • MikM Offline
                            MikM Offline
                            Mik
                            wrote on last edited by
                            #472

                            Tasty looking.

                            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                            George KG 1 Reply Last reply
                            • MikM Mik

                              Tasty looking.

                              George KG Offline
                              George KG Offline
                              George K
                              wrote on last edited by
                              #473

                              @Mik said in The Cookbook:

                              Tasty looking.

                              Very easy. Chicken was juicy but just a bit chewy. Not sure I understand why.

                              Mrs. George approves.

                              "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                              The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                              1 Reply Last reply
                              • MikM Offline
                                MikM Offline
                                Mik
                                wrote on last edited by Mik
                                #474

                                Anybody for a fast, easy bean soup? Just made it, and it's delicious.

                                Just for fun I added in like two drops of liquid smoke. Nice touch.

                                https://www.simplyrecipes.com/marcella-hazan-white-bean-soup-review-8348453

                                Upon tasting, I think the olive oil is a bit heavy. Maybe make it 1/4 cup.

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                1 Reply Last reply
                                • George KG George K referenced this topic on
                                • George KG Offline
                                  George KG Offline
                                  George K
                                  wrote on last edited by
                                  #475

                                  Spuds:

                                  Small Red Potatoes, Quartered 2 pounds
                                  Vegetable Oil ¼ cup
                                  2 Teaspoons Hidden Valley Salad Dressing Mix

                                  1. Preheat oven to 450°F.
                                  2. Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
                                  3. Add seasoning mix and toss again until coated. Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.

                                  Surprisingly good. I might have added some onion powder for a bit more of a kick.

                                  But, at my age, I love stupid-easy recipes.

                                  This accompanied some chicken schnitzel.

                                  "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                  The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                  1 Reply Last reply
                                  • MikM Offline
                                    MikM Offline
                                    Mik
                                    wrote on last edited by
                                    #476

                                    I do too. I brined a couple pork chops in a seasoned salt brine all day, then grilled them with a little bbq sauce. They were superb. Made my favorite coleslaw with them. Yum.

                                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                    1 Reply Last reply
                                    • MikM Offline
                                      MikM Offline
                                      Mik
                                      wrote on last edited by
                                      #477

                                      I’ve been wanting to find a cheeseburger pasta recipe that’s simple and good. Well, I have.

                                      https://www.tasteofhome.com/recipes/family-favorite-cheeseburger-pasta/

                                      I used a little less mustard, more onion, added some Worcestershire and more cheese. Turned out very tasty.

                                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                      1 Reply Last reply
                                      • MikM Offline
                                        MikM Offline
                                        Mik
                                        wrote on last edited by
                                        #478

                                        Smoked Turkey Rosemary Pasta

                                        1/2 lb smoked turkey, cut in 1/4" cubes
                                        1/2 cup pine nuts, lightly toasted
                                        EV Olive oil, to taste (1/4 C?)
                                        1/4 cup white wine if you like
                                        zest of 1 orange (don't skip this - important)
                                        ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
                                        1 - 3 cloves garlic, crushed
                                        12 oz linguini or spaghetti
                                        toast pine nuts
                                        dice smoked turkey
                                        start pasta water & cook as you do rest
                                        heat EVOO in skillet, med ht.
                                        when hot enough, add turkey and 1/2 rosemary, saute
                                        after 5 min or so add white wine
                                        when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to taste
                                        mix with hot pasta and maybe 1/3 C pasta water.

                                        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                        1 Reply Last reply
                                        • MikM Offline
                                          MikM Offline
                                          Mik
                                          wrote on last edited by
                                          #479

                                          This looked really good.

                                          https://www.msn.com/en-us/foodanddrink/recipes/creamy-tuscan-salmon-recipe/ar-BB1mUxqs?ocid=msedgntp&pc=LCTS&cvid=165e1fecf0c547f68834fb9387365951&ei=28

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

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